•1 carton (8 ounces) frozen whipped topping, thawed
•10 to 12 individual graham cracker tart shells
•1 cup cold milk
•2/3 cup creamy peanut butter
•1 package (3.4 ounces) instant vanilla pudding mix
•2 TB jelly
1.Spoon a tablespoon of whipped topping into the bottom of each tart shell; set aside. In a mixing bowl, beat milk and peanut butter until well mixed. Add pudding mix; beat for 1 minute. Fold in remaining whipped topping. Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen. YIELD: 10-12 servings.
(Source: The Taste of Home-The Best of Country Cooking-Sheryl Christian (Watertown, Wisconsin & photo also)
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